Fix, Freeze, Feast - Kati Neville [12]
½ teaspoon dried thyme, ½ teaspoon ground nutmeg
FAMILY MATTERS
My uncle Dave passed away in early 2005. I learned of his passing minutes before we met to work on this book. He loved to cook, too. I managed to rescue his Penzeys spice collection from the trash. Uncle Dave is the person who introduced me to their spices. The jerk seasoning I used in this recipe went straight from his cupboard to mine as my “inheritance.” And so I dedicate this recipe to my uncle Dave, who called me “sparrow legs,” tricked me into eating squirrel and rabbit, loved Elvis, cooked well, endured so much, and was loved by many. Including me.
SECOND-GENERATION RECIPE
I tried this recipe out on my dad several times before getting it right. My grandma used to make hash for him and his three brothers when he was a boy. Grandma’s cooking was legendary in the family as well as in her township, where she and Grandpa Bill ran a tavern and eatery. I’m sure this hash isn’t as good as hers—it’s hard to compete with a son’s memory of his mother’s fine cooking, after all. Yet, Dave’s Skillet Hash has managed to win his approval. —KN
DAVE’S SKILLET HASH
MAKES 6–8 SERVINGS
2 DAVE’S SWAMP BLUES BARBECUED CHICKEN HALF-BREASTS, GRILLED AND CHOPPED (PAGE 30)
1 tablespoon grapeseed oil
3½ cups (uncooked) cubed potatoes (about 1¼ pounds)
1 cup chopped onion (about 1 medium)
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¾ cup chicken broth 1 teaspoon black pepper
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
¾ cup shredded Cheddar cheese (about 3 ounces)
1. Heat oil in a deep skillet or Dutch oven over medium heat. Add potatoes and cook, stirring frequently, for 10 minutes. Add onion and green and red bell peppers; cook, stirring, 5 minutes longer. Pour in chicken broth. Sprinkle in black pepper, salt, paprika, and crushed red pepper and stir to combine.
2. Reduce heat, cover, and cook, stirring frequently, 10 to 15 minutes, or until the potatoes are soft. Add chicken, re-cover pan, and cook 5 minutes longer. Top with cheese and return pan to the oven. Serve when cheese is melted.
SECOND-GENERATION RECIPE
This is my family’s favorite handmade pizza. You can make your own dough, like me, or you can find commercially made or boxed dough mixes at the grocery store. Lately I’ve noticed that some clubs are beginning to sell pizza dough by the case. There are lots of options. Just be sure to get enough dough to cover a 16-inch round or standard (15- by 10-inch) baking sheet. —KN
DAVE’S BARBECUED CHICKEN PIZZA
MAKES 6–8 SERVINGS
2 DAVE’S SWAMP BLUES BARBECUED CHICKEN HALF-BREASTS, GRILLED AND THINLY SLICED (PAGE 30)
1 pizza dough (about 24 ounces)
½ cup pizza sauce
1 tablespoon smoke-flavored barbecue sauce
3½ cups shredded mozzarella cheese (about 14 ounces)
½ cup shredded Cotija cheese (about 2 ounces)
1. Preheat the oven to 400ºF.
2. Roll dough to the desired shape and size. Mix pizza sauce and barbecue sauce in a small bowl; spread over dough. Discard remaining sauce.
3. Spread mozzarella over sauce; top with chicken and sprinkle over shredded Cotija.
4. Bake pizza for 15 to 18 minutes, or until crust is golden brown and mozzarella is melted.
COTIJA CHEESE
Often compared to feta cheese because of its tangy flavor, Cotija is a common ingredient in Mexican cooking. It is available at Latino markets and more and more at grocery stores. Call first to check for availability before making a special trip. You’re likely to find it near the deli in the specialty cheese case.
This recipe, another collaborative creation of ours, is simply outstanding. These rolls are perfect as a main dish on their own or as a potluck contribution. To feed a crowd, cut each piece of chicken into four smaller pieces after cooking. At home, complement the dish with a fresh citrus-jicama fruit salad. —KN / LT
MARIACHI CHICKEN ROLLS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1 large red bell pepper, diced
4 scallions,